Asparagus with Cheese Profiteroles
Nutritional values
(Percentage of daily recommendation)
| Calorie | 344 cal. | (16 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 109.7 μg | (183 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 342 μg | (114 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 18.2 μg | (40 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 944 mg | (24 %) | ||
| Calcium | 291 mg | (29 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 10.4 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 144 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the tomato sauce:
- 500 grams large Tomatoes
- 1 onion
- 1 garlic clove
- 1 Tbsp olive oil
- salt
- freshly ground white peppers
- 1 pinch sugar
- 1 packet Fresh herbs (from Provence)
Preparation steps
For the tomato sauce: Cut a crosshatch into the tomato and blanch for 2-3 minutes in boiling water. Skin and dice.
Peel and chop the onion and garlic. Heat the olive oil. Dice the onion and garlic and sauté in the oil. Add the tomatoes and simmer for 8 minutes. Season with salt, pepper and sugar. Add the herbs and stir.
For the profiteroles: Bring the water, a pinch of salt and butter to a boil. Add the flour all at once and stir with a wooden spoon. Cook the dough, being careful not to burn, until a white film coats the bottom of the pot. Remove from heat.
Using a dough hook attachment, beat the dough, eggs and 50g (approximately 2 ounces) of the cheese and stir. Using two moistened teaspoons, drop walnut-sized balls of dough onto a greased baking sheet, spaced 1-2 inches apart. Bake in preheated oven at 200°C (approximately 400°F). Bake for 12-15 minutes.
Rinse the asparagus and cut off the ends. Boil in salted water for 10-12 minutes. Drain and serve with the cheese profiteroles and tomato sauce.
